The best way to eat potatoes

The best way to eat potatoes

Hands down, the best way to eat potatoes! I love this one!

Hey there, fellow kitchen enthusiasts! Today, I’m thrilled to share a kitchen adventure that revolves around simplicity and flavor – the magical journey of making Slow Cooker Baked Potatoes. As a full-time homemaker, I’ve stumbled upon this game-changer that not only makes my life easier but also fills my home with the irresistible aroma of perfectly baked spuds. So, grab your apron and let’s dive into the world of culinary ease!

Once upon a time in my bustling kitchen, I found myself craving a warm, comforting meal without the fuss. Enter the Slow Cooker Baked Potatoes – my culinary sidekick. It all begins with those humble russet potatoes, patiently waiting to be transformed into golden, fluffy goodness. After a quick scrub and a friendly pat dry, they’re ready to take center stage.

Cue the Olive Oil Ballet!

Now, here’s where the magic begins – a gentle brush of olive oil. It’s like giving your potatoes a spa day; the oil not only adds a touch of luxury but also ensures a crispy skin that’s simply irresistible. A sprinkle of kosher salt and pepper follows suit, and here’s a little secret – rub them in. Yes, give those spuds a little love rub, making sure every nook and cranny is coated in flavor.

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Wrapping Up in Foil, Literally!

Ever wondered how to make a baked potato that’s not just good but downright spectacular? It’s all about the foil, my friends. Each potato gets its snug little foil jacket before the grand entrance into the slow cooker. It’s like tucking them in for a cozy nap, promising a delightful awakening. Set the cooker to LOW for patience or HIGH for a quicker rendezvous – 7-8 hours on LOW or 4-5 hours on HIGH.

The Unveiling of Culinary Artistry

As the hours tick by, your home will be filled with the tantalizing scent of anticipation. When it’s finally time, unwrap those foil parcels or make a stylish slice through them – unveiling a masterpiece. The skin is golden and crisp, and the insides are a fluffy haven. It’s like opening a gift that keeps on giving.

Top it Off, Your Way!

Now comes the best part – the toppings! Whether you’re a classic butter and sour cream enthusiast or a wild adventurer with bacon bits and chives, this is where you make it yours. The slow cooker has done its job, and now it’s your turn to shine. Load them up, and let the flavor fiesta begin.

Slow Cooker Baked Potatoes Recipe

Slow cooked baked potatoes infused with olive oil, kosher salt, and pepper. They’re soft, tender, and melt in your mouth delicious! Get a restaurant-quality baked potato at home in your crockpot! Enjoy them as-is or with your favorite toppings.


  • 8 russet potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • ½ teaspoon
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HOW TO MAKE best way to eat potatoes!  :


  1. Scrub the potatoes well under cold water. Pat the potatoes dry with a paper towel.
  2. Place the potatoes on a sheet tray and pierce the skin with a fork.
  3. Brush the potatoes with olive oil and sprinkle with salt and pepper. I like to rub the salt and pepper into the skin to make sure it sticks.
  4. Tear off pieces of foil and wrap the potatoes individually in foil. Place them in the slow cooker. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
  5. Unwrap or slice through the foil and add your favorite toppings.


Thank You!